Feed (me)

Cut watermelon into chunks and use a juicer or blender to make it liquid. Filter out the seeds and pour into a medium sized pot with the sugar and syrup and cook down on medium high heat until thick. This will take a long time. Remove as much water as you can (the more water, the more “creamsicle” and less “ice cream” the final result will be).

Add rum and cream and stir for a minute or two, then remove from heat and cool to room temperature. Cover and chill in the refrigerator for at least 4 hours or overnight.

When completely chilled, add to ice cream maker. When nearly frozen, add chopped chocolate. Pour mixture into a container and freeze for several more hours.

Serve with a sprig of mint (which should be torn up and sprinkled over ice cream!)